Instructions:

1. Prepare the Crust:

~ In a bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles damp sand.
~ Press into a muffin tin, forming small tart shells, and refrigerate for at least an hour to firm up.

2. Make the Filling:

~ Whisk the banana pudding mix with cold milk until it thickens, then let it rest in the fridge for 5 minutes.

3. Whipped Cream Magic:

~ In a separate bowl, beat heavy cream, powdered sugar, and vanilla extract until it forms stiff peaks.
~ Gently fold half of the whipped cream into the pudding to create a light and creamy filling.

4. Assemble the Tarts:

~ Spoon the pudding mixture into the chilled crusts.
~ Add a swirl of the remaining whipped cream on top.
~ Garnish each tart with banana slices and a drizzle of honey.

5. Serving Tip: Let them chill for another 30 minutes before serving for the best texture!

🔹 Prep Time: 20 minutes
🔹 Total Time: 20 minutes (plus chilling)
🔹 Servings: 12 mini tarts
🔹 Calories: ~290 kcal per serving